Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan

Name: Crispy Smashed Potatoes with Garlic-Chili Butter and Parmesan
Cook time: 55 min
Total time: 55 min
Ingredients: 0.3 kg Small Potatoes; 1/4 tbsp Salt; 2/3 tbsp Olive Oil; Some Salt, to taste; Some Pepper (Black), to taste; Some Parsley, finely chopped, optional garnish; Some Paprika, or chili powder; 0.9 tbsp Vegan Parmesan; 3/4 clove of Garlic, finely minced; 3/4 tbsp Butter, or vegan butter; 1/4 tsp Chili Flakes; Some Parsley, fresh, chopped; Some Parmesan, optional, for topping

These crispy smashed potatoes bake up with golden, craggy edges and a fluffy center, then get tossed in a fragrant garlic-chili butter for extra punch. A final shower of Parmesan and fresh parsley makes them savory, spicy, and perfect as a side or snack. Serve them hot for the best crunch, with a dip on the side if you like.

These crispy smashed potatoes bake up with golden, craggy edges and a fluffy center, then get tossed in a fragrant garlic-chili bu... Show more

By Ahmad Noori ·
Smashed Variation of Crispy Butter Garlic Potatoes

Health Grade

B+ · Healthy

Time

55 min

Price

0,59 €

Calories

433 kcal

vegetarian

low calorie

easy

gluten free

Method

Wash the produce

Rinse the Small Potatoes under cool water, rubbing off any dirt since the skins stay on for this recipe. If you're using parsley for garnish and in the butter, rinse the Parsley well too, then shake or pat it dry.

Chop the aromatics

Finely mince the Garlic. Chop enough parsley to have some for the garlic-chili butter and a little extra for finishing. Keeping the garlic very fine helps it melt into the butter quickly and flavor the potatoes evenly.

Boil the potatoes

Place the potatoes in a large pot and cover them with cold water by about an inch. Add the Salt generously so the potatoes get seasoned from the inside out. Bring to a boil, then cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes depending on their size.

Drain and dry

Drain the potatoes thoroughly, then let them sit in the colander or back in the warm pot for 1-2 minutes so excess steam can escape. A drier surface means better crisping later.

Heat the oven

Heat the oven to 430° F / 220° C and line a large baking tray with parchment paper so the smashed potatoes release easily and crisp without sticking.

Season the potatoes

Transfer the warm potatoes to a large bowl. Drizzle with Olive Oil, then add Black Pepper, Paprika, and Vegan Parmesan. Add a little more salt only if needed, then gently toss until the potatoes are evenly coated without breaking them apart.

Smash on the tray

Arrange the seasoned potatoes on the prepared tray with a little space between each one. Using the bottom of a glass or a potato masher, press each potato down until flattened but still intact. If you like, brush the tops with a little extra olive oil and any seasoning left in the bowl for even more color and flavor.

Bake until crisp

Bake the smashed potatoes until the edges are deeply golden and crisp, 30-40 minutes. If one side is browning much faster than the other, flip them halfway through so both sides get crunchy.

Make garlic-chili butter

While the potatoes bake, melt the Butter in a small pan over medium heat. Add the minced garlic, Chili Flakes, and chopped parsley, and cook for 1-2 minutes until fragrant. Keep the heat gentle and do not let the garlic brown too much, or it can turn bitter.

Finish and serve

Transfer the hot crispy potatoes to a large bowl or serving platter. Pour the garlic-chili butter over them and gently toss or spoon it across the tops so every piece gets coated. Finish with more vegan Parmesan, extra chopped parsley, and, if you like, a sprinkle of Parmesan. Serve right away while the potatoes are hot and crisp.